Viduranga Waisundara

By Viduranga Y. Waisundara and Naofumi Shiomi

The prevalence rates of diabetes mellitus and its complications in South Asia are much higher than in other developed and developing countries; therefore, diabetes mellitus has become a serious problem in this region. While the prevalence of diabetes mellitus in South Asia is remarkable, its characteristics and causes have not been well-elucidated. More than 85% of the diabetic population in South Asia suffer from type 2 diabetes, and the causes can be divided into two categories: internal/traditional causes and causes induced by rapid development. Factors such as age, gender, diet and lifestyle changes, including a lack of physical activity caused by modernization and urbanization, are major contributory factors. The majority of the healthcare costs associated with diabetes are due to its later complications and are not preventable. Therefore, inexpensive treatment at an early stage of diabetes is important. In this review, the following are recommended as preventive measures of the incidence of the disease: (1) induction of UCP1 through the diet, (2) increasing the intake of antidiabetic bioactive components and/or food and (3) evolution of the consensus through educational programs and government policy. National strategies and interventions should be implemented immediately for both the primary and secondary prevention of diabetes mellitus and its complications in order to advocate healthy living among the South Asian populations.

Part of the book: Diabetes and Its Complications

By Viduranga Y. Waisundara

Part of the book: Cassava

By Viduranga Yashasvi Waisundara

Bioaccessibility is a vital aspect when qualifying food products to be superfoods. It could be defined as the amount of a food constituent which is present in the gut, as a consequence of its release from the solid food matrix. This chapter highlights the evaluation of the bioaccessibility of three studies using an in vitro model of digestion, involving potential superfoods which are as follows: (1) Five Sri Lankan endemic fruits (2) ten spices which are commonly used in culinary preparations in Sri Lanka as well as throughout the world, and (3) three Kombucha ‘tea fungus’ fermented beverages obtained through different microbial cultures. In all three studies, the antioxidant and starch hydrolase activities of the food products were evaluated, given the therapeutic importance of these characteristics. In the first study, it was observed that the antioxidant and activities had decreased, although the starch hydrolase inhibitory activities had been sustained. The remaining two studies demonstrated that both these functional properties had statistically significantly increased (???? < 0.05), or sustained. Overall, the studies emphasise the need for evaluating the bioaccessibility of functional properties of potential superfoods before they can be properly advocated for consumption to the general public.

Part of the book: Current Topics on Superfoods

By Viduranga Yashasvi Waisundara

Part of the book: Diabetes Food Plan

By Viduranga Yashasvi Waisundara

Part of the book: Palm Oil

By Viduranga Yashasvi Waisundara

The following herbal teas were fermented with the Kombucha “tea fungus” for 7 days: Acacia arabica, Aegle marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus emblica, Tinospora cordifolia. Microbial enumerations of the bacteria and fungi present in the broth and the tea fungal mats were carried out. At the end of the period of fermentation, the pH values ranged from 4.0 to 6.0, while the titratable acidity (TA) ranging from 2.5 to 5.0 g/mL. The TA was within the acceptable limits of consumption for all beverages. The Oxygen radical absorbance capacity (ORAC) assay indicated 5 of the fermented beverages to have statistically significant increases (P < 0.05) by the end of the period of fermentation. By day 7, the IC50 values of the α-amylase inhibitory activities ranged from 52.5 to 67.2 μg/mL, while the α-glucosidase inhibitory activity values ranged from 95.2 to 196.1 μg/mL by this time point. Overall, an enhancement of the antioxidant and starch hydrolase inhibitory potential of the seven herbal teas was observed as a result of the fermentation by addition of the tea fungus. Thus, this fermentation process could be highlighted as a novel and versatile methodology to obtain functional beverages.

Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages

By Viduranga Y. Waisundara

Part of the book: Biochemistry and Health Benefits of Fatty Acids